||Durello, "Rabiosa" o "Rabbiosa" nelle colline di Asolo (Treviso), "Cagnina" nella parte più elevata delle colline a ponente di Schio in provincia di Vicenza (non ha però nulla a che vedere con la "Cagnina" che si coltiva nella pianura ravennate, essendo questa seconda a frutto nero, mentre la prima è a frutto bianco). Questa dizione, appresa a Brogliano (Vicenza) dal signor Bortolo Faccin e confermataci da altri agricoltori del luogo, può trovare giustificazione forse nel fatto che a quell'altitudine il vino che se ne ottiene, già aspro per natura, si presenta più disarmonico e acidulo.
||Regular and abundant.
|Areas of cultivation
||Durella is an autochthonous vine spread in some hilly areas of the Lessini Mountains, on the border between the provinces of Verona and Vicenza in Veneto.
||The area where grapes are grown Durella has an ancient wine story: it seems that in Bolca, a site of the upper Alpine valley (in Veronese) famous for the presence of fossils, some fossil ampelides have been found that are considered The ancestors of the current screws. The name Durella seems to be due to the high hardness and resistance of the acine to the alterations. In the first decades of the '900 the "durello" wine was vinified with maceration of the solid parts and then it was acidic, intensely colored and astringent, and it was very good to increase the acidity of other wines. Towards the sixties it went to winemaking "in white", obtaining a very pleasant product. Its characteristic palate and its high acidity make it particularly suitable for sparkling.
||Leaf: medium size, slightly trilobated or whole, with open petiole breast (sometimes graffa); Lateral veins above V narrow, shallow; Corner at the top of the rectangular lobe; Slightly marked lobes, a bit revoluted; Flat flap or slightly bent; Upper page light green, opaque, smooth; Bottom page glabra, light green; Ribbed yellowish green, not very flashy; Teeth medium, pronounced, sharp, often with convex margins.
Bunch: medium size or small, short, squat, often with a wing; A bit compact; Peduncle visible, half-legged; Medium, subtle, yellowish with suberized pustules, very noticeable, verrucous, brown green; Thick, short, yellowish brush.
Acino: medium (mm 16,5), ovoid; Yellowish or golden green peel, very pruneous, thick, barky, tannic; Persistent navel; Melted pulp, with a simple, acidic flavor.
|Characteristics of the wine obtained from this grape variety
||The wine that comes from the Durella grape is of straw yellow color, more or less intense. On the palate it is fruity, fresh, characteristic.
||Resistance to diseases and other adversities: normal; It is subject to a little bit of staining in the rainy spring.